Watermelon, lemon, mint and lavender kombucha

Looking for the perfect summer refreshment? This watermelon, lemon, mint and lavender kombucha is light, aromatic and naturally uplifting. The sweetness of watermelon pairs beautifully with the freshness of lemon and mint, while lavender adds a delicate floral note that makes this drink truly special.

It’s perfect as a morning probiotic drink, a refreshing beach companion, or an elegant alcohol-free cocktail for warm summer evenings.

Watermelon kombucha recipe

Ingredients

1 litre of kombucha from the first fermentation
150–300 ml blended watermelon and lemon (15–30% of the total volume)
a few fresh mint leaves
a pinch of dried lavender flowers

Preparation

Blend the watermelon and lemon. Add them to the kombucha together with the mint and lavender. Leave to ferment at room temperature for 1–2 days. You can strain the kombucha before bottling.

At this stage, you can simply chill and serve the kombucha.

If you’d like more fizz, leave the bottles at room temperature for an additional 1–2 days to develop natural carbonation. Then transfer them to the refrigerator.

A few tips

Watermelon is naturally very sweet, so additional sweeteners are usually not needed.
During summer, kombucha ferments faster due to higher temperatures. The first fermentation is often finished within 5–7 days, while the second fermentation typically takes only 1–2 days.
Taste the kombucha after the first day of second fermentation, as flavour and acidity develop more quickly in warm weather.
Lavender is highly aromatic, so use it sparingly – even a small amount adds a pleasant floral character.
For a more refreshing flavour, add extra mint and lemon.